lipids chapter 6. typical fatty acid structure omega end alpha end (methyl group) (carboxyl group) h...
TRANSCRIPT
LIPIDS
Chapter 6
Typical Fatty Acid Structure
omega end alpha end(methyl group) (carboxyl
group)
H H H H H H H H H H H H H H H H H O
H-C--C--C--C--C--C--C--C--C--C--C--C--C--C--C--C--C-C-OH
H H H H H H H H H H H H H H H H H
Degrees of Saturation
Saturated
Unsaturated Monounsaturated Polyunsaturated
Saturated Fatty Acid Structure
omega end alpha end
All single bonds to hydrogen
H H H H H H H H H H H H H H H H H O
H-C--C--C--C--C--C--C--C--C--C--C--C--C--C--C--C--C-C-OH
H H H H H H H H H H H H H H H H H
Monounsaturated Fatty Acid Structure
omega end alpha end
One double bond
H H H H H H H H H H H H H H H O
H-C--C--C--C--C--C--C--C--C=C--C--C--C--C--C--C--C--C-OH
H H H H H H H H H H H H H H H H H
Polyunsaturated Fatty Acid Structure
omega end alpha end
> 2 double bonds
H H H H H H H H H H H H H O
H-C--C--C--C--C--C=C--C--C=C--C--C--C--C--C--C--C--C-OH
H H H H H H H H H H H H H H H H H
Essential Fatty Acid Omega-3 (alpha-linolenic
acid)
omega end alpha end
1st double bond is located on the 3rd carbon from the omega end
H H H H H H H H H H H H H H H H H O
H-C--C--C=C--C--C =C--C--C=C--C--C--C--C--C--C--C--C-OH
H H H H H H H H H H H
Essential Fatty AcidOmega-6 (alpha-linoleic
acid)
omega end alpha end
1st double bond is located on the 6th carbon from the omega end
H H H H H H H H H H H H H O
H-C--C--C--C-- C--C =C--C--C=C--C--C--C--C--C--C--C--C-OH
H H H H H H H H H H H H H H H H H
Triglycerides
(Ester bond)
Glycerol + 3 FA’s Triglyceride + 3 H20
H
H--C--OH
H--C--OH
H--C--OH
H
O
HO-C-R
O
HO-C-R
O
HO-C-R
+
H O
H--C--O--C--
O
H--C--O--C--
O
H--C--O--C--
H
R + H2O
R + H20
R + H20
Triglycerides
esterification deesterfication
H
H--C--OH
H--C--OH
H--C--OH
H
Fatty Acid
Fatty Acid
Fatty Acid
+
H O
H--C--O--C--
O
H--C--O--C--
O
H--C--O--C--
H
Fatty Acid
Fatty Acid
Fatty Acid
Functions of Triglycerides
Provide energy Efficient storage of
energy Insulation Protection Transport fat-soluble
vitamins Satiety Flavor and texture
Emulsification
Cholesterol Content in Food
Digestion of lipids
Absorption of lipids
Chylomicrons
Transport of Lipids
Transport of Lipids
Transport of Lipids
Atherosclerosis
Cis and Trans Fatty Acid
Hydrogenation Process
Trans Fatty Acids in Foods